Course Implementations, Planned Year of Study and Semester

Learning Outcomes

Students will be familiar with the factors influencing the quality of food stuffs, quality control and work methods. Students will be able to apply these methods.

Student's Workload

Total work load of the course: 100 h
- of which scheduled studies: 48 h
- of which autonomous studies: 52 h

Prerequisites / Recommended Optional Courses

Introduction to Food Technology
Food Hygiene and Legislation

Contents

- Basic issues in quality control
- Quality control systems
- Quality control guidebooks and work instructions
- Methods for gathering statistics
- Control charts
- Evaluation based on the senses and evaluation councils
- Utilising various evaluation methods in quality control

Recommended or Required Reading

Lecturer's material, standards

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures

Assessment Criteria

1-2: The student understands the basic concepts and methods in quality management. Student will be able to present the basic methods for sensory evaluation of the quality.
3-4: The student understands the concepts and methods in quality management. Student will be able to present the methods for sensory evaluation of the quality.
5: The student understands the concepts and methods in quality management. Student will be able to present the methods for sensory evaluation of the quality. Student has been innovative by applying what he has learned.